Smoked Beef Short Ribs
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Prep Time
10 mins
-
Cook Time
4 hrs
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Additional Time
8 hrs
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Total Time
12 hrs 10 mins
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Servings
6 pounds
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Calories
577 kcal
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Course
Main Course
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Cuisine
American
Smoked Beef Short Ribs
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There’s something genuinely magical about indulging in tender, succulent smoked beef short ribs that have been smoked to perfection.
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Ingredients
- 6 pounds beef short ribs
- 1 tablespoon coarse kosher salt or sea salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic, granulated
- ½ cup apple cider vinegar optional
- water
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Instructions
- The day before you smoke, trim the fat off of the ribs. Remove any silver skin.
- Add coarse ground kosher salt, coarse black pepper, and coarse ground garlic to a bowl. Mix the spices together well. Then season the ribs with your rub. Rub it in well. Place the rib racks on a rimmed baking sheet to catch drips.
- Refrigerate, uncovered overnight.
- Before smoking, remove the ribs from the fridge to the counter at least 30 minutes before smoking. Preheat and set up your smoker with wood chunks or pellets. The temperature should be 225°F (110°C).
- Place the seasoned beef ribs directly on the smoker grates, bone-side down. Arrange them with enough space between each rib to ensure proper airflow and smoke circulation. Close the smoker and let them smoke for approximately 4-6 hours, depending on the thickness of the ribs. Smoke until internal temperature is 200-210°F. You can spritz the ribs every hour or so with a mixture of apple cider vinegar and water or your preferred liquid, which helps keep the ribs moist and adds flavor.
- Let the meat rest, tented with aluminum foil for at least 30 minutes.
Equipments used:
Notes
- Pro Tips
- What to do with leftovers
- Storing leftovers
- Store leftovers in an airtight container for 3-4 days. Leftovers can be frozen to store for a longer period.
- One of the most important steps is letting your meat rest. Do not skip this. See below.
- Maintain a smoker temperature of around 225-250°F (107-121°C).
- To ensure the best results, it’s always a good idea to start with extra time and closely monitor the ribs’ progress. The meat can and should rest after removing it from the smoker for at least 30 minutes up to an hour. Tent the pieces with aluminum foil.
- Don’t rush the process when smoking. The food is done when it is done.
- Pull the meat and make tacos, quesadillas, enchiladas, and the like.
- Make pulled beef sandwiches.
- Make appetizer crostini with toasted bread, cheddar cheese, sliced beef, and grilled onions
- Add it to a chef's salad.
- Make a classic mac and cheese and add beef.
Nutrition Information
Show Details
Serving
1rib
Calories
577kcal
(29%)
Carbohydrates
1g
(0%)
Protein
63g
(126%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
15g
Cholesterol
195mg
(65%)
Sodium
1378mg
(57%)
Potassium
1201mg
(34%)
Fiber
0.3g
(1%)
Sugar
0.02g
(0%)
Vitamin A
6IU
(0%)
Vitamin C
0.4mg
(0%)
Calcium
34mg
(3%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6pounds
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Serving | 1rib | |
| Calories | 577kcal | 29% |
| Carbohydrates | 1g | 0% |
| Protein | 63g | 126% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 195mg | 65% |
| Sodium | 1378mg | 57% |
| Potassium | 1201mg | 26% |
| Fiber | 0.3g | 1% |
| Sugar | 0.02g | 0% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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